This Instant Pot Cheesecake is a classic, delicious dessert but is simple and easy to make. This rich and creamy cheesecake filling served in a graham cracker crust with your favorite toppings is a scrumptious dessert that will be loved by all!
Instant Pot Cheesecake
Am I the only one who can never say no to cheesecake? I’m hoping that you are nodding your head vigorously back and forth and saying “nooooo.” I have a feeling I’m not alone here!
Cheesecake is an all-time classic dessert. It’s rich, delicious, and versatile! You can put so many toppings on it to make it even tastier, and to satisfy anyone’s specific cravings.
The one downfall with cheesecake? Well, for me, it’s the time and effort that goes into making it. Sure, it’s always worth it in the end, but just thinking about the work it takes turns me off from actually going through with it.
That was until I found out I could make it in my Instant Pot!
Instant Pot cheesecake takes this classic, yet somewhat difficult to make dessert and makes is SO easy! If you are still making your cheesecake the old fashioned way, then it’s time to get yourself and Instant Pot and join me in making your life a whole lot easier.
This Instant Pot cheesecake is the perfect dessert for any occasion. It’s easy to make, delicious, and you are able to finish it off with any of your favorite toppings! Read on for the ingredients and step by step instructions for how to make cheesecake in your Instant Pot.
What is an Instant Pot?
Before we go any further, I think we better answer this important question. By now, you’ve probably heard about Instant Pots. But, maybe you’re still asking yourself, “What exactly is it?” (we have a great article on EVERYTHING YOU NEED TO KNOW ABOUT THE INSTANT POT!)
An Instant Pot is a kitchen accessory that looks very similar to a crockpot. However, it’s much more powerful than that! It is capable of doing the job of a pressure cooker, slow cooker, rice cooker, steamer, and more!
Instant Pots come with preset programs that are designed to cook your food to perfection. They can cook a huge variety of foods. They are seriously like a magic gadget that makes your life in the kitchen so much easier.
Ingredients for Instant Pot Cheesecake
There are two sets of ingredients that you’ll need for your Instant Pot cheesecake.
Crust:
First up, is the ingredients that you’ll need to make the crust of your cheesecake.
- 2 cups of graham cracker crumbs
- 4 tablespoons butter, melted
- 1 tablespoon of white sugar
- 1 tablespoon of brown sugar
Filling:
Next, is the ingredients needed for the filling of your cheesecake.
- 16 ounces of cream cheese, room temperature
- ½ cup of sugar
- 2 eggs, room temperature
- 1 ½ tablespoon of cornstarch
- Pinch of salt
- 2 teaspoons of vanilla extract
- ¼ cup of heavy whipping cream
Lastly, you’ll need the ingredients for the toppings on your cheesecake. I used cherry pie filling as a topping, but the options are endless. See below for more ideas!
PRO-TIP: It is important to make sure all ingredients are at room temperature!
Equipment Needed
How to Make Instant Pot Cheesecake
Step 1: Set out cream cheese and eggs to bring to room temperature.
Step 2: Prepare parchment paper for your springform pan by cutting a circle, slightly larger than the diameter of your pan.
Step 3: Press parchment into place.
Step 4: Crush graham crackers in a food processor.
Step 5: Combine crushed graham crackers, sugar and butter in a medium bowl.
Step 6: Pour and firmly press the crust mixture into the bottom of the pan, using a flat bottomed cup.
Step 7: In a small bowl, mix together your sugar, cornstarch, and a pinch of salt.
Step 8: In a large mixing bowl, combine cream cheese, eggs, whipping cream, vanilla, and sugar mixture with a hand mixer, scraping the sides periodically.
Step 9: Pour this mixture on top of crust in pan.
Step 10: Tap out large air bubbles.
Step 11: To prepare your Instant Pot, add one cup of water to Instant Pot.
Step 12: Place cheesecake in trivet and lower in. Lock the lid. Set valve to sealing. Set the high pressure for 26 minutes. Allow to fully release naturally, until the pin drops.
Step 13: Dab up any excess liquid on top of the cheesecake with a paper towel.
Step 14: Allow to completely cool on a rack, then carefully peel down the parchment paper.
This cheesecake is best if refrigerated for a minimum of 4 hours before serving! When you are ready to serve, top with cherry pie filling, or whatever your heart desires.
Top it off with our homemade whipped cream recipe! (it takes less than 10 minutes to make and you will not regret it!!)
Pro Tips for Using an Instant Pot to Make Cheesecake
Tip 1: Make sure that you have the proper equipment for your Instant Pot to complete this recipe. You will need a 7-inch springform pan!
Tip 2: Be sure to use the bottom of a flat glass to press down your crust firm! Don’t just use your hands.
Tip 3: Be sure you don’t skip the step of removing excess liquid from the top of your cheesecake or it might get soggy!
Tip 4: One of the most important steps is letting your cheesecake cool down. It helps it to set, and makes it much tastier!
Reader Tips for the Perfect Instant Pot Cheesecake
- Put the wrapped cream cheese in a ziplock bag and immerse in a bowl of HOT water for 15 minutes to make it really soft – easier to mix with the other filling ingredients.
- Add unbeaten eggs at the end, one at a time. Fold in each egg until just combined – no yellow streaks. Overmixing the eggs is the usual cause of an uneven top.
- If the top isn’t even, tell everyone it’s a RUSTIC cheesecake. The unevenness holds more of the yummy topping. If anyone complains, take away their slice of cheesecake and eat it in front of them.
- If your cheesecake is uneven at the top and it really bothers you, you can smooth it out a bit. Put a spoon in a glass of HOT water. Use the heated bowl of the spoon to smooth the surface.
- If you have a food processor, mix the batter in that up to the point of adding the eggs. Add one at a time and pulse only until just combined. The blades don’t beat air into the batter the way electric mixers do.
What to Serve as Toppings on Your Instant Pot Cheesecake
Like I said above, the options are endless! I like to use fruit filling as toppings, whether that’s cherry, raspberry, strawberry, or other!
You could also go with a turtle style cheesecake and top it off with caramel, fudge, and pecans! Yum! This is one of my favorites.
Beyond these ideas, you could go with just about any sort of cookie crumbles… hello, Oreos? You could do heath candy bars, or crushed up vanilla wafers to add in a crunch. I really meant it when I said the possibilities are endless!
More Great Instant Pot Recipes
- Instant Pot Chili
- Instant Pot Hard Boiled Eggs
- The Best Instant Pot Lasagna
- The Best Cinnamon Roll French Toast {Instant Pot }
- Instant Pot Spaghetti with Meat Sauce
- Instant Pot Chicken Scampi
- Instant Pot Monkey Bread Recipe
- The Best Instant Pot Recipes
Instant Pot Cheesecake
Ingredients
Crust
- 2 cups graham cracker crumbs
- 4 tablespoons butter melted
- 1 tablespoon white sugar
- 1 tablespoon brown sugar
Filling
- 16 ounces cream cheese room temperature
- ½ cup sugar
- 2 eggs room temperature
- 1 ½ tablespoon cornstarch
- Pinch salt
- 2 teaspoons vanilla extract
- ¼ cup heavy whipping cream
Instructions
- Set out cream cheese and eggs to bring to room temperature.
- Prepare parchment paper for your springform pan by cutting a circle slightly larger that the diameter of your pan.
- Press parchment into place.
- Crush graham crackers in a food processor.
- Combine crushed graham crackers, sugars and butter in a medium bowl.
- Pour and firmly press the crust mixture into the bottom of the pan using a flat bottomed cup.
- In a small bowl, mix together sugar, cornstarch and a pinch of salt.
- In a large mixing bowl, combine cream cheese, eggs, whipping cream, vanilla, and sugar mixture with a hand mixer, scraping the sides periodically.
- Mix on medium until smooth.
- Pour on top of the crust in pan.
- Tap out large air bubbles.
- Add one cup of water to Instant Pot.
- Place Cheesecake in trivet and lower in.
- Lock lid.
- Set valve to sealing.
- Set to High pressure for 26 minutes.
- Allow to fully release naturally, until pin drops.
- Dab up any excess liquid on top of the cheesecake with a paper towel.
- Allow to completely cool on a rack.
- Carefully peel down parchment paper.
- Best if refrigerated a minimum of 4 hours before serving.
- Top with cherry pie filling, or whatever your heart desires.
Nutrition Info
Gone are the days of making cheesecake the old fashioned way. No need to worry about a water bath anymore, the Instant Pot will do that for you! Now you can make everyone’s favorite dessert with ease by using this Instant Pot Cheesecake recipe.
Recipe doesn’t say when to add eggs and vanilla…😕
Oh man – So sorry Rachael. I just fixed it in the recipe card. Thank you for pointing that out!
I love cheesecake so much! Making in the instant pot is a game-changer. This recipe was so delicious.
So glad you liked it! YAY!
Totally have my attention. Love that I can make a cheesecake in my instant pot.
Love that you can make this in the instant pot. IT was so easy and yummy!
My oldest son’s favorite is cheesecake and he gets home from college this weekend. Totally surprising him with one. Thank you for such an Easy recipe to follow.